6 oz Chicken Tenders

1 bunch Kale

1 Apple

4 oz Cooked Beets

2 Tbsps Chicken Demi-Glace

2 Tbsps Sliced Roasted Almonds

1 Tbsp Creamy Mustard Sauce

1 Tbsp Verjus Blanc

1 Tbsp Weeknight Hero Spice Blend*

DIABETES FRIENDLYBlue Apron, a proud supporter of

Scan this barcode in your WW app to track SmartPoints® . Wine is not included in SmartPoints®

To learn more about WW and SmartPoints visit ww.com. The WW logo, SmartPoints and myWW are the trademarks of WW International, Inc. and are used under license by Blue Apron, LLC.

CARB CONSCIOUS

600 CALORIES OR LESS

MEDITERRANEAN DIET

WW™ APPROVEDIngredients

For this hearty dish, savory seasoned chicken, crisp, sweet apple, and earthy beets are tossed with tender kale—marinated in a bright, creamy mustard dressing to help soften the leaves.

*Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley

Wellness at Blue ApronTo find out more about Wellness at Blue Apron visit us at blueapron.com/pages/wellness

blueapron.com

Serve a bottle of Blue Apron wine with this symbol: Light & Bright. blueapron.com/wine

Seared Chicken & Kale Saladwith Apple & Creamy Mustard Dressing

2 SERVINGS | 20–30 MINS

3 Cook & chop the chicken• Meanwhile, pat the chicken

dry with paper towels. Sea son on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra).

• In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

• Add the seasoned chicken. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 3 minutes, or until browned.

• Add the demi-glace (carefully, as the liquid may splatter). Cook 1 to 2 minutes, or until the chicken is cooked through and the liquid has cooked off.

• Transfer to a cutting board and carefully chop into bite-sized pieces.

4 Make the salad & serve your dish• To the bowl of marinated

kale, add the sliced apple, diced beets, and chopped chicken. Stir to combine. Taste, then season with salt and pepper if desired.

• Serve the salad garnished with the almonds. Enjoy!

1 Prepare the ingredients• Wash and dry the fresh

produce.

• Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves.

• Quarter, core, and thinly slice the apple.

• On a paper towel-lined cutting board, medium dice the beets.

2 Marinate the kale• In a large bowl, combine the

creamy mustard sauce, verjus, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired.

• Add the sliced kale. Using your hands, massage the kale until slightly softened.

• Set aside to marinate, stirring occasionally, at least 10 minutes.

Produced in a facility that processes crustacean shellfish, egg, fish, milk, peanuts, soy, tree nuts, and wheat.

Blue Apron, LLC New York, NY 10005Share your photos with #blueapron

NUTRITION PER SERVING (AS PREPARED)**Calories: 390, Total Carbohydrates: 31g, Dietary Fiber: 8g, Added Sugars: 1g,Total Fat: 18g, Saturated Fat: 2g, Protein: 31g, Sodium: 470mg. **See full Nutrition Facts on your Current page in the Blue Apron app or at blueapron.com.

CONTAINS: SEE INGREDIENT PACKAGING FOR ALLERGEN(S).

Hey, Chef! If you’re trying to make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. This recipe is 310mg sodium per serving as packaged.